Crispy Pork Belly
A Sunday roast that's sure to impress.
PREP & COOK TIME 2HR + | SERVES 6
Method
Stir salt and 1.5 litres water in a saucepan over medium-high heat until salt dissolves and set aside to cool to room temperature. Place pork in a non-reactive container, pour the brine over to cover, weigh down with a plate, cover and refrigerate to brine (overnight).
Preheat your oven to 100C. Drain brine from pork (discard), pat the pork belly dry with a paper towel and place in a roasting pan. Add the oils, white wine, garlic and herbs, cover with foil and roast until very tender. Carefully lift pork from oil (see note) and place skin-side down on a tray lined with baking paper.
Cover with another piece of baking paper, then another tray, weigh down with food cans or a heavy chopping board and refrigerate to press and cool (overnight).Preheat oven to 210C.
Remove weights, tray and paper from pork. Score skin with a very sharp knife through to the fat, rub with ½ tsp sea salt and place skin-side up in a roasting pan lined with foil, allowing foil edges to hang over sides.
Gather foil around meat, leaving the skin uncovered. Add 1cm water to pan and roast until skin is golden. Increase oven to 250C and roast until crackling forms. Set aside to rest.
Ingredients
150 gm sea salt
1-litre vegetable oil (4 cups)
250 ml extra-virgin olive oil (1 cup)
25 ml dry white wine
3 garlic cloves, bruised
1 thyme sprig
1 fresh bay leaf
